Gallo in Ridgefield (5 Grove St) is an outstanding Italian restaurant with excellent service. We went last Saturday, and while it was busy, the staff was more than up to the challenge. The menu is varied and imaginative with several really creative touches from Chef Raffaele Gallo and Executive Chef Giuseppe Castellano.
On weekends they utilize valet parking, so there is no parking problem and we were seated immediately at a spacious table not far from the windows. Interestingly enough, there was a little girl coloring with crayons on the floor near our table, although her family had come early and was about done. It is refreshing to see how welcoming they are.
They provide you with a basket of delicious breads a bread sticks with olive oil, although butter was quickly supplied on our request.
For appetizers, one of had a spectacular Caesar salad ($12) with lovely slices of parmigiana cheese and an excellent homemade dressing.
Our other entrée was called Ceci ($17), Chickpea fritters with stracciatella cheese, prosciutto San Daniele and fresh figs, and from that unique description, we simply had to try it. The crunchy fritters blended well with the Stracciatella cheese and the prosciutto. It was such a large serving that you could probably split it if you anticipate having a large entrée.
One of our entrees was an excellent Emiliana-style meat lasagna ($23, above). It had a really rich flavor and excellent meaty texture, and certainly was a substantial portion. You could go there just for their terrific lasagna and be perfectly happy.
Our other entrée was Orata, or Pan seared sea bream filet with wild mushroom and lemon sauce ($31), where the lemon sauce was buttery and terrific. Our only comment was that one of two pieces of fish was a bit dry. But it was honestly quite wonderful.
Despite all those entrees, we ordered dessert, an amazing mocha ice cream cake. And yes, we shared that one and still came out really satisfy.
Don’t let the plain white building put you off. This is an excellent restaurant that we’ll be going back again and again.
Food Science Institute 